Description
Bubble Waffle Batter Blue 5 kg
Blue bubble waffle batter mix is an advanced recipe based on highest quality ingredients. The blue color gives the waffle a unique appearance and attracts customers’ attention. The product allows for the preparation of bubble waffles with a distinctive bubble structure. The Gofrex mix is characterized by flexibility for rolling while maintaining a crispy crust. The powder dissolves instantly without leaving lumps, making it easy to prepare a uniform batter. The recipe enables the creation of both sweet desserts and savory snacks.
Batter stability allows for preparing larger batches in advance. The ready batter can be stored in the refrigerator for an extended period. The mix works well in professional catering equipment as well as home waffle makers. Perfectly balanced ingredient proportions ensure flawless results every time.
Features and Benefits
Bubble waffle batter concentrate is a solution for every ice cream shop, restaurant, and food service outlet. The optimized recipe provides ideal baking properties and saves time. The mix helps avoid issues with egg sanitation and ensures food safety. Waffles feature a delicate crumb and a glossy, crispy crust.
Flexible consistency allows rolling without cracking.
Main advantages of the bubble waffle batter:
- Quick powder dispersion without lumps
- High yield of about 16 waffles per kilogram of mix
- Crispy outer crust with a soft interior
- Easy rolling into cones without cracking
- Batter stability allowing preparation in advance
- Long refrigerated shelf life of prepared batter
- Intense blue color that catches the eye
- Unique flavor and delicate aroma
- Versatility for use in sweet and savory variations
High organoleptic properties ensure waffles retain their sensory qualities. The mix provides a glossy surface and golden color after baking. Optimal baking temperature is from 170°C (338°F). Baking time is approximately 3 minutes, depending on the device.
The product’s economy is reflected in the high efficiency of the mix. The concentrate allows preparation of up to 23 waffles per kilogram of mix. Standard proportions are one kilogram of powder, one liter of water, and 250 milliliters of canola oil.
Benefits for the Food Service Industry
The ready mixes have wide applications in the food service industry due to quick preparation and consistent quality. Professional establishments serving waffles value the mixes for reliability and efficiency.
Main benefits for gastronomy:
- Significant time savings in the batter preparation process
- Elimination of sanitary issues related to the use of fresh eggs
- Consistent product quality regardless of staff skills
- Ability to prepare larger batches in advance
- Reduction of ingredient and equipment storage costs
- Increased efficiency of the food service outlet
- Attractive presentation thanks to the intense blue color
The economic efficiency of the mix enables food service establishments to achieve higher profitability. Stable batter consistency guarantees repeatable results. The ability to store prepared batter for up to 24 hours increases operational flexibility. Versatile application allows for creating a diverse menu.
Specification and Technical Data
The bubble waffle batter mix features a precisely selected composition of mineral and organic ingredients. Nutritional values have been developed according to the highest food industry standards. The product’s composition is based on high-quality wheat flour and functional technological additives.
| Parameter | Value |
|---|---|
| Net weight | 5 kilograms |
| Type of mix | Sweet blue |
| Baking temperature | 170°C |
| Baking time | 2.5-3 minutes |
| Yield | 16-22 waffles per kilogram |
| Preparation proportions | 1 kg powder, 1 l water, 250 ml oil |
| Energy value | 1498 kJ/353 kcal per 100 g |
| Fat content | 2.3 g per 100 g |
| Carbohydrates | 73 g per 100 g |
| Protein | 9.1 g per 100 g |
| Fiber | 1.7 g per 100 g |
| Salt | 0.91 g per 100 g |
Basic ingredients include wheat flour, whey powder, and maltodextrin. Functional components are powdered eggs, diphosphates, and sodium carbonates as leavening agents. Technological additives include wheat starch, sugar, and table salt. Possible traces of soy result from production processes in the facility.
The microbiological parameters of the mix meet all food safety standards. The shelf life is 2 years from the production date with proper storage. Storage conditions require a dry and cool place protected from light.
Technological and Baking Properties
The technological characteristics of the mix are based on a precisely selected composition of hydrocolloids and emulsifiers. The hydration process of the ingredients requires several minutes of mixing to achieve a uniform consistency. The rheological properties of the batter allow optimal spreading in waffle iron molds. Emulsion stability ensures an even structure during baking.
The starch gelatinization temperature in the mix has been adjusted to standard baking parameters. The baking process takes place at 170°C (338°F). The thermal exposure time is about 3 minutes to achieve optimal texture. Maillard reactions are responsible for the characteristic aroma and golden color of the surface.
The plasticity of the finished product allows shaping cones without cracking the structure. The forming temperature should be sufficiently high to maintain flexibility. Cooling of formed waffles should take place on metal racks. The final texture of the product features a crispy exterior and a soft interior.
Culinary Applications and Flavor Variations
The versatility of the mix allows for creating both sweet desserts and savory snacks. Sweet variants can be enhanced with fresh fruits, ice cream, whipped cream, and chocolate sauces. Savory applications include fillings made from vegetables, cheeses, and meats. Colorful sprinkles and decorative toppings enhance visual appeal.
Serving techniques include forming classic cones or flat shapes. Presentation containers may consist of tall glasses or special stands. Serving temperature should provide a contrast between warm waffles and cold toppings. Color compositions with a blue base create spectacular visual effects.
The seasonality of offered flavors can utilize availability of local fruits and ingredients. Texture combinations blend waffle crispness with creaminess of ice cream and juiciness of fruits. Innovative presentations may include layered compositions and artistic arrangements. Dessert personalization allows customers to choose their favorite ingredients.
Economic and Operational Aspects
Production cost calculation takes into account the high efficiency of the mix, yielding approximately 16-23 waffles per kilogram. Profit margin in the food service industry depends on the local price level and quality of service. Price competitiveness of the mix makes it an economical solution. Reduction of production losses results from recipe stability.
Logistics for supplying 5-kilogram packages enables optimal inventory management. Storage conditions do not require special refrigeration equipment. Product turnover should consider a 2-year shelf life. Production planning can be based on preparing the batter in advance.
The operational efficiency of the food service outlet increases due to shortened preparation time. Process standardization eliminates variability in the final product quality. Staff training is limited to mastering basic mixing and baking techniques. Quality control focuses on adhering to temperature and time parameters.
